Tuesday, June 9, 2009

Pan Fried Mushroom Agnolotti

Sometimes, when you're nice, people send you cool stuff.
In this case, those Sweet Folks at Buitoni sent us a bit of their Riserva Wild Mushroom Agnolotti to try out. It's been a busy week, so I was actually pretty grateful for the opportunity to take advantage of a bit of convenience food.

Plus, you know what a love affair we've got going with pasta (and mushrooms!), so you can imagine we were pretty eager to give their fresh agnolotti a try... but how would we prepare it?
Rather than covering it with sauce, we decided that a nice, simple pan-fry would do the trick.

We melted a few tablespoons of butter in our trusty cast-iron skillet. We added a few bits of chopped fresh rosemary... and we let things bubble and brew for a bit, until the butter began to brown.
Then, we tossed in the fresh pasta. We sprinked a bit more rosemary over the top, and let the agnolotti fry for 3-4 minutes, until it was nicely browned on one side.
Then, we flipped each piece of pasta over.
After 3-4 more minutes, we had something delicious... and crisp... and incredibly earthy. We paired ours up with a bit of roasted asparagus.
The flavors of this simple dish just exploded in our mouths. The first thing that met our tongues was the crisp-fried exterior. The pasta browned up nicely, and absorbed just the right amount of the browned butter and rosemary flavors. The pasta was crisp -- yet chewy-- and the simple application let the flavors of the filling shine through. As we chewed, new character emerged. The aromas of the nutty butter bloomed, as our tongues encountered the delicious wild mushroom stuffing -- which nicely featured both the earthy mushrooms (portobello & cremini, in this case) and the Grana Padano & Parmesan cheeses. A hint of roasted garlic lingered on the end of the bite.

We couldn't complain about Buitoni's Agnolotti. This pasta was certainly good enough for a quick weeknight meal... and probably good enough to please company when prepared as a simple pasta course.

Not bad. Not bad at all.


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25 comments:

  1. This is the best and simplest application of the use of that agnolotti that I have seen. Toasted in a browned-butter sauce and served with roasted veg. Perfect.

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  2. Those sound great pan-fried! I loved those agnolotti but I haven't found them in my store yet.

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  3. I love mushroom ravioli / agnolotti. It's one of the best things to serve with the morels that are popping up in stores these days.

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  4. Well no kidding 'not bad at all!' I have never tried this but trust me, I'm ready to try. I love Buitoni's pasta -- it comes in handy on nights I don't feel like making too big a mess in my kitchen. Great idea!

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  5. Oh my gosh, this is so clever! I've never prepared pasta like this, and I just know I'd love it! How cool that Buitoni sent this to you! Man, I want this for breakfast! :-)

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  6. How perfectly lovely! I'm big on simplicity as far as pasta goes -- it can be overwhelming and too heavy, otherwise. Great photos -- it's just about lunch time and right on cue now, I'm hungry!

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  7. Brown butter and ravioli are a classic combination. Love it.

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  8. WOW, I love the way you prepared them. They look delicious! I know I wouldn't mind a plateful!

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  9. This sounds really delicious! Great photos!

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  10. We fried ours too! Much tastier than way. :)

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  11. Gotta love a good cast iron skillet - I have 4 of them! Love how you prepared the ravioli - simple is sometimes best!

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  12. YUM! those look perfectly cooked!!

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  13. That looks absolutely delicious. Isn't it nice getting free stuff in the mail? It's a nice perk of blogging. ;)

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  14. Ahhh yeah, does this look good! I need to try some of this pasta! I love how golden brown you got them.

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  15. I'm glad it didn't disappoint. :)

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  16. Looks lovely indeed! Yummie presentation too!

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  17. That looks amazing. The addition of rosemary is brilliant.

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  18. Thanks, I have a package of that pasta sitting in the freezer. Because its only one package I've put off making it but now that the twins are leaving for a baseball filled week. Babygirl and I will be having your "recipe"!
    ~ingrid

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  19. Yummy!! That looks so great! Mouth watering...

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  20. I'm not a big fan of mushrooms, but this looks like a great way to cook ravioli! And I love asparagus, so what's not to like here?

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  21. Wow! I love the caramelized pasta. How come I never get any stuff?!

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  22. I was looking for raviolis to have with a Rosemary Cream Sauce receipe that I had and I came across the Agnolotti's at my local store. I bought the 4 cheese variety. I was wondering, hmm, can I toast these? I went searching on the Internet and found this wonderful posting. It was exactly what I was looking for! So for dinner that evening I pan sauted 1/2 doz large sea scallops in a little bit of butter and fresh rosemary, put them to the side and kept warm, and then I prepared the pasta as described in this posting - they turned out perfectly. I topped the pasta with the scallops (for two servings), and topped with the warmed Rosemary Cream Sauce - Receipe follows: It was a perfect meal. Thanks so much for posting!
    Rosemary Cream Sauce (I don't know where I found this - except on a handwritten receipe card in my files):

    1 TBLS chopped fresh rosemary leaves
    2 TBLS butter
    1 cup of heavy cream
    1/4 cup chicken stock with 1/8 tsp cornstarch whisked in.

    In a sauce pan, saucte rosemary in butter until fragrant. Add cream and stock, and salt&pepper to taste; bring to a simmer. Use as a sauce over pasta (or whatever - the taste is very nice!).

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